Effect of Kiln Schedule on Micromalt Quality Parameters. E. Karababa, Central Research Institute for Field Crops, Ministry of Rural Affairs, Ankara, Turkey; and P. B. Schwarz, Department of Cereal Science and Food Technology, and R. D. Horsley, Department of Crop and Weed Sciences, North Dakota State University, Fargo, 58105.. J. Am. Soc. Brew. Chem. 51:0163, 1993.

Four barley cultivars from four environments were micromalted and kilned using three kilning schedules as part of an evaluation of the effect of kilning schedules on malt quality parameters. Kilning schedules significantly affected malt diastatic power, α-amylase activity, soluble protein, the soluble protein/total malt protein ratio, wort viscosity, wort color, and malt moisture. Lower diastatic power and α-amylase activity, increased wort viscosity, and darker wort color were attributable to the higher temperatures used in two of the kilning schedules. The lowest temperature schedule produced malt with the greatest diastatic power and α-amylase activity, lightest wort color, and lowest wort viscosity. Barley cultivars did not respond uniformly to the different temperature applications in terms of diastatic power, wort viscosity, and wort color. Robust barley obtained from five commercial maltsters was micromalted and kilned using high and low temperature schedules. The micromalts were analyzed and compared with commercial malts produced from the corresponding lots of barley. Micromalt samples produced using the high-temperature kilning schedule and the commercially prepared malts exhibited similar results for diastatic power, α-amylase activity, wort color, soluble protein, and the soluble/total protein ratio. Lower fine-coarse extract difference and wort viscosity were observed for the commercial malt samples.

Keywords: Barley, Cultivar, Kilning, Malt, Malt quality, Micromalting